Khansamas

The khansamas were a product of a feudal India, of the British Raj, and while their legacy lived on for many decades post-Independence, and post the abolition of the privy purses which dealt a death ...

Dak Bungalow (or Bangla) cuisine, sadly, is a near-forgotten culinary treasure that survives among a few remaining khansama families and Anglo Indian households. Rajika Bhandari's The Raj on the Move retraces some of these flavours ...

Rampuri cuisine is the quintessential courtly cuisine of India where every recipe has been secretly preserved for centuries by the khansamas of the royal kitchens and where every dish has a story to tell.

The legend goes that the Nawab had lost most of his dentures due to old age, but his penchant for kebabs were far from dying. So for their toothless Nawab, the seasoned khansamas came up ...

Salma tries to familiarise her readers to the mystique of 'Mughal cuisine', which borrowed heavily from Turkish, Afghani and Persian styles. The Mughal Khansamas successfully married the foreign influences with Kashmiri, Punjabi and Deccan ingredients.

Traditional Benami kheer recipe is one such legendary dessert from Awadhi kitchens, which was not given a name, because the chefs didn't want to reveal the secret ingredient in the kheer.

The Awadhi khansamas brought their recipes along with themselves; and in Kolkata, was born, the very special Kolkata Biryani.

Khansamas from Chandni Chowk has been specially brought by the team at Crowne Plaza Okhla to curate an authentic cuisine of Delhi foodies, keeping hygiene in mind!

Biryani by Kilo is known for its Khansama style fresh dum cooked handi biryanis. They have curated a range of biryanis in their menu from across India.